Watermelon, Tomato, and Feta Salad
Sweeten up your summer dinners with this refreshing side dish.
By Kate Merker and Taylor Murray
One of our all-time favorite watermelon recipes, this dish travels well for a picnic feast. For maximum freshness, pack the dressing and salad separately. Drizzle just before serving.
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- Yields:
- 6 serving(s)
Ingredients
- 1
baby watermelon (about 3 lb.)
- 1/2 c.
fresh mint
- 1/4 c.
red onion, thinly sliced
- 12 oz.
cherry or grape tomatoes, halved
- 2 tbsp.
olive oil
- 2 tbsp.
fresh lime juice
- 1 tsp.
pure honey
Kosher salt and black pepper
Crumbled feta
Directions
Remove the rind from watermelon and cut flesh into 1 1/2-inch-thick triangles; arrange on a platter. Top with fresh mint, red onion, cherry or grape tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta.
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